Vanilla And Sour Cream Cake
A light and fluffy vanilla sour cream cake with a tender crumb, perfect for celebrations or everyday desserts. The rich vanilla flavor pairs beautifully with the tangy sour cream, making it a versatile choice for those who enjoy moist, flavorful cakes suitable for any occasion.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and lightly flour two 8-inch pound cake pans.
- Prepare vanilla sugar by stirring 1 1/2 teaspoons vanilla into 1 cup sugar until well blended.
- Beat together the vanilla sugar and butter until the mixture is creamy.
- Add the remaining 1 teaspoon vanilla to the mixture and beat well.
- Sift together the cake flour, baking powder, salt, and baking soda.
- Add the dry ingredients to the sugar mixture alternately with sour cream, beating just until combined.
- Beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter.
- Divide the batter evenly into the prepared pans.
- Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove and cool completely on wire racks.
- Frost with sour cream or white frosting and garnish with coconut before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of regular butter. You can substitute Greek yogurt for sour cream for a thicker texture. If you prefer a sweeter cake, increase the sugar by a couple of tablespoons. Ensure your egg whites are at room temperature for better volume when beaten, and gently fold them into the batter to maintain the airiness.
Serving Suggestions
This Vanilla and Sour Cream Cake is delightful on its own, but you can enhance it by serving with fresh berries or a scoop of vanilla ice cream. It pairs beautifully with Coconut Cream Pies for a dessert spread. For a special touch, drizzle with a simple glaze or serve alongside whipped cream for added richness.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to a week. You can also freeze slices for up to three months. To reheat, simply let the cake come to room temperature or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Vanilla And Sour Cream Cake contains roughly 239 calories, with 5g protein, 25g carbohydrates, and 14g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 726mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs instead of just egg whites, but the cake will be denser. If you prefer a lighter texture, stick to the original recipe using only egg whites. The egg whites help create a fluffy cake by incorporating air during the mixing process.
What can I use if I don’t have cake flour?
If you don’t have cake flour, you can make a substitute by measuring 1 cup of all-purpose flour and removing 2 tablespoons. Then, add 2 tablespoons of cornstarch. Sift the mixture together to achieve a lighter texture similar to cake flour, which will help your cake rise beautifully.
Is it necessary to frost the cake?
Frosting is optional, but it adds flavor and visual appeal. If you prefer a lighter dessert, you can dust the cake with powdered sugar instead. Alternatively, serve it plain with fresh fruits or a dollop of whipped cream for a simpler presentation that highlights the cake's flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).